GAETANO TROVATO

Gaetano Trovato grew up in Scicli on the island of Sicily, inspired by the fresh ingredients he enjoyed throughout his childhood from his family’s farms in Sicily and Tuscany. He told us: ‘I was strongly influenced by my family. I come from Sicily and my roots are strong. There is a long tradition of great taste in our region. My family always used products that came directly from our farms, so I’ve known these powerful flavors since I was a child – beautiful, colorful flavors that followed the sequence of the seasons.’
His passion for food and flavor was evident even in adolescence and his talent and creativity spurred him to cook professionally. Starting his career as an apprentice in Saint-Moritz, Switzerland, he went on to work with some of the best chefs in Europe; at Locanda dell’Angelo in Ameglia on the north-west coast of Italy, training under Angelo Paracucchi, then with Roger Vergé at Le Moulin de Mougins in Paris, and lastly with the legendary pastry chef, Gaston Lenôtre. He says of these experiences: ‘I started when I was young and I worked in both Italy and abroad. My concept, my philosophy of cuisine, is a combination of my experiences. They are merged in a way that surprises even ourselves and our customers – my cuisine has evolved.’
In 1982 he returned to Tuscany, to the town of Colle di Val d’Elsa and opened Arnolfo Ristorante, together with his mother Concetta and his sister Alessandra. His brother Giovanni joined the restaurant in 1989 after his own time abroad; all three siblings continue to work together at the restaurant. At age twenty-five, Gaetano Trovato was awarded his first Michelin star, an experience he says motivated him to continue to improve.
At Arnolfo Ristorante, he showcases the authentic flavours of the Crete Senesi, the Tuscan region south of Siena. He told us: ‘There has been a great evolution in traditional cuisine in Italy in the past twenty years, throughout the south, the islands and up the entire peninsula. Always attentive to safeguarding quality products, but most of all highlighting the taste, the flavours, and the memorable Mediterranean flavours.’
In keeping with this philosophy, Gaetano Trovato is driven to secure the very best quality ingredients for his restaurant, supplied by small, organic farmers from the surrounding area. He told us: ‘You have to be respectful and make the most of the territory in which you live. I must be moved emotionally when I go to select raw materials. The evolution of flavour always comes from choosing the products from the market, our local products. These products are the inspiration – it’s essential to respect the raw materials. From there the dish is constructed, and like with an architectural project, it evolves. Nowadays, we prepare these ingredients in a more modern way. We are more careful with how we cook them – the digestibility, the range of colours – but the taste must prevail. We are making contemporary cuisine, of course, but always with great flavours. This is the backbone of Mediterranean cuisine and is central to the evolution of Italian cuisine.’ Showcasing these unique local ingredients is very much a feature of his menus, with dishes such as Goat from the Crete Senesiwith Morelli artichokes and root vegetables; Chicken from Valdarno, with smoked potato cream and black truffle; local pigeon with pistachios, caramelised onions and tortelli; Cinta Senese pork, with leeks, asparagus and liquorice.